Oven baked Irish turkey with Wedges

serves 4
15m prep | 20m cook
1 per serving


Naturally low in saturated fat, turkey is a healthy alternative to chicken

One serving contains 1g of your daily requirement of 1.5-2.4g of plant stanols


  • 400g Irish grown potatoes, cut in thin wedges
  • 400g Irish grown sweet potatoes, cut in thin wedges
  • 30g melted Benecol® Olive Spread
  • 1 clove garlic, crushed
  • Pinch chilli flakes (optional)
  • 4 x 110g fresh Irish turkey fillet steaks
  • 1 tbsp plain flour
  • 1 Bord Bia Quality Assured egg, beaten
  • 75g fresh breadcrumbs
  • 30g melted Benecol® Buttery Taste Spread
  • 1 clove garlic, crushed
  • 1 tbsp chopped parsley


01. Preheat the oven to Gas Mark 7/210ºC/fan oven 190ºC. Place the wedges on a large baking tray. Mix the Benecol® Olive Spread with the garlic and chilli if using and pour over the wedges. Toss to evenly coat and bake for 20 minutes.

02. Meanwhile, prepare the turkey. Place the turkey steaks between 2 sheets of cling film on a board. Use the end of a rolling pin to batter them until about 1cm thick. Place the flour, egg and breadcrumbs in separate, shallow bowls.

03. Use a little of the Benecol® Buttery Taste Spread to grease another baking tray. Dip each fillet first into the flour, then the egg and then the breadcrumbs and place on the baking tray.

04. Remove the wedges from the oven and turn them so that they cook evenly. Return to the oven with fillets for 20 minutes. Turn the fillets once during the cooking time so they brown on both sides.

05. Warm the melted Benecol® Buttery Taste Spread in a small pan with the garlic and chopped parsley.

06. To serve divide the wedges and fillets between warm plates and drizzle over the melted Benecol® Buttery Taste Spread. Serve with steamed vegetables.